Prep Time:
32 Mins
Cook Time:
22 Mins
Yield:
18 cupcakes

Satisfy your sweet tooth with the delicate crunch of brown sugar and pecans that top these little cakes.

How to Make It

Step 1

Bake pecans in a shallow pan at 350°, stirring occasionally, 8 minutes or until toasted. Cool completely. Process 1/4 cup pecans in a food processor until finely chopped. Set aside.

Step 2

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add 3/4 cup granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Stir in vanilla bean paste.

Step 3

Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed until blended after each addition.

Step 4

Beat egg whites at medium speed until soft peaks form; add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold one-third of egg whites into batter; fold in remaining egg whites and 1/2 cup toasted pecans. Spoon batter into paper-lined muffin cups, filling two-thirds full.

Step 5

Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on a wire rack. Remove from pans, and cool completely.

Step 6

Combine reserved 1/4 cup finely chopped pecans and brown sugar in a small bowl. Spread a generous 2 tablespoons Browned Butter Frosting onto each cupcake. Sprinkle tops of cupcakes with pecan-sugar mixture.

Christmas With Southern Living 2006

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